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“Another prize-winner from the Chicago Tribune's weekly $5 Favorite Recipe contest, this one dates from December 1, 1968. The recipe poster said these were a favorite Christmas cookie in her family. From my Great Aunt's recipe collection.”
READY IN:
35mins
SERVES:
39
YIELD:
78 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream butter and sugar until light and fluffy.
  2. Add eggs and coffee; beat well.
  3. Sift together dry ingredients.
  4. Measure out 1/4 cup of the flour mixture and dredge the fruit and nuts in it.
  5. Add the dry mixture to the butter mixture and beat until belnded.
  6. Stir in fruit& nuts.
  7. Drop by teaspoonfuls onto greased cookie sheets, 2" apart.
  8. Bake in a preheated 325 F oven for approximately 12-15 minutes or until lightly browned.

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